Tô (also spelled Toh, rhymes with dough) is the basic foundation of meals in the Sahel region of Western Africa, particularly Mali and Burkina Faso and nearby areas. […]
Egusi Soup, thickened with flour ground from seeds of a species of Cucurbitaceae (gourds, melons, pumpkins, and squashes) is common in Western Africa. In Central Africa, the […]
In African villages, a successful hunt means a share of fresh meat for everyone. After traveling in equatorial Africa one observer wrote, “…the gorge they […]
Chickpeas, day-old bread, lemon juice, and olive oil (and harissa, Tunisia’s famous hot sauce) are the basic ingredients needed to make Lablabi — a soup from Tunisia. Chickpeas […]
Made from the fruit of the African oil palm, Mbanga soup is Cameroon’s version of West Africa’s palm nut (or palm butter) soup. In Africa, use fresh […]
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan — some people believe it originated among Egyptians during the time of the Pharaohs. Others […]
This recipe, which is popular in Nigeria and its neighbors, uses ogbono (sometimes spelled agbono, and also called apon) as the soup thickener. Ogbono is the kernels (whole or […]
Palaver “Sauce” is a good example of the English word “sauce” used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear […]
Many African recipes call for the fruit and oil of the African oil palm (Elaesis guineensis). Palm-butter is made from the fruit, which can be further refined […]
Pepper Soup or Peppersoup — which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria — doesn’t have any more pepper […]